Ready in minutes, these skinny coconut oil chocolate chip cookies are thick, soft, and naturally sweetened. They are also gluten and dairy-free!
I have been willing to share this cookie recipe for such a long time. April is almost over and it’s time for our cookie a month challenge. I have started this challenge at the beginning of the year with the idea to share 12 new cookie recipes this year (do I need to tell you how much I love cookies?). So far I shared the hazelnut chocolate chunk cookies, the fudgy chocolate brownie cookies and the carrot cake sandwich cookies. If you have any cookie request, we still have 8 months to go!
Coming back to these cookies, they were on top of my cookie-list for such a long time. I discovered them in the refrigerated section of a health store a couple of years ago and I have been willing to find the recipe ever since. We can really say it here: it was love at first bite!
A Chicago cookie story
I soon found out that the cookies were handcrafted in Chicago by a 2-women cookie business called Mera Bites. Both passionate about cookies, Anna and Sol share a common passion for healthy living, namely through nutrition and fitness. So together, they created their company ultimately as a means to educate and inspire others to eat clean and live well.
I met them once at a Christmas market in Chicago and they were extremely kind. Following our brief encounter, I then reached out to them by email, kindly asking if by any chance they could share the recipe with me. Unfortunately, they told me the recipe was patented, which was actually smart of them to do. This means of course that I couldn’t get the exact recipe but I intended to give it a try anyway.
So I did some research, mainly based on the ingredients listed at the back of each cookie, and tested many other cookies of the series along the way. Fast forward to 2019, I discovered that these precious cookies were now sold in the fresh section of some Whole Foods stores in Chicago – proof of their success.
What texture to expect?
Now let me tell you a little bit more about the cookies themselves and what makes them so special. Labelled as healthy cookies, many could actually wonder about the legitimacy of these cookies. Isn’t it the huge amount of butter combined with eggs and all-purpose flour that makes a real good cookie?
As an advocate of the gigantic Levain Bakery Chocolate Chip Cookies, based on these ingredients precisely, I would be tempted to say so. But the beauty of cookies is that there’s always a way to create a different version, playing with textures and flavors.
Expect here a very soft, thick cookie, not too sweet, with a lightly taste of coconut and loaded with chocolate chips.
What makes them so special?
- Coconut oil – to replace butter, we use a very small amount of coconut oil, softened at room temperature rather than melted.
- Almond Flour – the recipe is entirely gluten-free, prepared with almond flour instead of all-purpose flour. It makes the cookie skinnier with great nutritional properties (calcium, magnesium, vitamins, minerals and fibers). Also, and it’s important to mention it, the cookies don’t taste almond flour and I myself long thought it was regular flour.
- Maple syrup – the cookies are very lightly sweetened with maple syrup in replacement of refined sugar.
- One egg – I also added one egg that brings extra moistness and helps the cookie to hold its shape.
And voilà! Within just a few minutes (no dough chilling required!), you will get some beautiful thick, soft and chewy chocolate chip cookies. Enjoy!
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Ready in minutes, these skinny coconut oil chocolate chip cookies are thick, soft, and naturally sweetened. They are also gluten and dairy-free!
Ingredients
- 2 Tablespoons solid coconut oil
- 3 Tablespoons pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 Tablespoon shredded coconut
- 2 cups (190g) almond flour or almond meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (90g) chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Add the softened coconut oil and the maple syrup to a large bowl, and whisk until mixed together. Add the egg, vanilla, shredded coconut, and whisk together until combined.
- In a separate bowl, stir together the almond flour, baking soda, and salt.
- Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Fold in the chocolate chips.
- Scoop the cookie dough onto the cookie sheet, using an ice-cream scoop or 2 Tablespoons, and spacing about two inches apart. Press down gently with your fingers to flatten slightly.
- Bake until set and the edges are golden brown, 8-9 minutes. Remove from the oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature or in the fridge for 4-5 days.
Keywords: skinny chocolate chip cookies, coconut oil cookies
LadyMilonguera says
April 30, 2019 at 7:24 amCes cookies sont bien sympathiques…
Delphine Fortin says
May 13, 2019 at 9:05 pmMerci beaucoup 🙂
Florence says
April 30, 2019 at 5:40 pmBonjour Del,super ces cookies à base d’huile de coco,je confirme!Sur cette base,j’ai réalisé une pâte sablée pour mes tartelettes aux fraises;et c’est vraiment addictif et excellent!
Delphine Fortin says
May 13, 2019 at 9:04 pmExcellente idée Florence, je retiens ! 🙂
thenaisy says
May 1, 2019 at 6:17 amcoucou Delphine ces cookies ont l’ai extra, petite question je peux remplacer la farine d’amande par de la noisette ou farine de coco, car je ne peux pas avec l’amande je suis intolérante. cela donnera t il le même rendu ? merci j’espère que tu vas bien ? gros bisous Véro
Delphine Fortin says
May 13, 2019 at 9:01 pmCoucou Véro et désolée pour ma réponse tardive ! Il m’est difficile de répondre à cette question sans avoir testé de mon côtée mais je pense que la farine de noisette devrait fonctionner dans les mêmes proportions. Pour la farine de coco, j’aurais besoin de tester pour être sûre de la quantité à utiliser dans cette recette et de savoir si elle nécessite d’être associée à une autre farine. N’hésite pas à me dire si tu te lances dans quelques essais ! Bises. Del
Marion says
May 3, 2019 at 7:29 amTes cookies sont très gourmands ! Ils ont l’air tellement moelleux !
Delphine Fortin says
May 13, 2019 at 8:53 pmMerci Marion! Ils sont en effet assez irrésistibles 🙂
jacquie says
May 3, 2019 at 2:12 pmThe cookies sound great but I’m a vegan – do you think an egg replacement would work?
as for future cookies a good good not too sweet vegan peanut butter one would be great.
Delphine Fortin says
May 13, 2019 at 8:51 pmHi Jacquie! I think I saw a reader testing this recipe with an egg replacement a couple of days ago. If you live in the US, I’ve heard that Bobs Red Mill Egg Replacer worked great in baking recipes. Please let me know if you try. I like your future cookie request, I will think about it! 🙂 Del.
Jenny says
May 23, 2019 at 9:53 pmHi Del
These are delicious thank you. They are lovely and crisp on the outside when just cooked but go soft immediately after storage. Do you have any tips for preventing this?